Reusable Drip Pans? I don’t get it…

MaskedMarvel

Greetings friends!

I know there are stainless steel drip pans, but I don’t understand how people keep them clean enough to reuse. Are you scraping them into the trash, and then running them in the dishwasher?

I think I’ll stick with my aluminum foil disposable.

8-D

Eggdicted_Dawgfan

Try lining with foil for easy cleanup. 

MaskedMarvel

I said “foil,” but I mean those baking pans used for catering, etc..

Eggdicted_Dawgfan said:

Try lining with foil for easy cleanup. 

I do a water bath with some stuff mixed in there, I don’t think a foil liner will keep the guk out… probably helps, though!

maybe I’ll do a trial - foil lined aluminum disposable catering pan…

ColtsFan

I line my smokeware drip pans with foil 

danhoo

I have a 14 inch and a 16 inch SS drip pan. I think I bought them from CGS in 2012.  I line them with HD  foil.  I usually use the 14 inch and it has nearly worn through on the bottom with some tiny pin holes, but wrapped with foil it keeps working. 

fishlessman

i just use a round carbon steel paella pan for a drip pan. it cleans well enough to cook in which i sometimes do. its seasoned fairly well like a cast iron pan

lousubcap

I line drip pans with foil careful to ensure good coverage all around the pan and a tightly foiled edge.  And many times my effort is lost as some grease/gunk makes it under the barrier.  I will toss grocery store purchased pans I use in the SBGE depending on gunk level that gets around the foil liner. 

I have an old paella pan (handles removed) the I use as a drip pan on the LBGE and foil line it as well.  It suffers the same fate at times with gunk getting beneath the foil.   That one stays double foiled so I don't clean the pan proper.  FWIW-

Canugghead

Catering aluminum pan for ribs, round SS direct from India. No foil (it tears and leaks anyway), scrape gunk into garbage, WIPE off grease the best I can (minimise grease going down the drain), soak overnight, scrap/wipe again, wash. Easy peasy although messy.

WeberWho

CGS drip pans with HD foil

hondabbq

I bought a I think it was a 14" pizza pan with a  1.5" rise. I just line it with AF and toss in the trash. I use 2 pieces criss crossing each other but sometimes a little grease finds its way to the bottom. I just rinse off in the sink and start over on the next cook. I have commercial HD AF at 18 " That I use. 

Ozzie_Isaac

MaskedMarvel said:

Greetings friends!

I know there are stainless steel drip pans, but I don’t understand how people keep them clean enough to reuse. Are you scraping them into the trash, and then running them in the dishwasher?

I think I’ll stick with my aluminum foil disposable.

8-D

I wrap mine in aluminum foil.

fishlessman

in my eyes, a black shiny pan is clean enough to cook in or use as a drip pan. just like a cast iron fry pan.  how clean is clean.

pizza grill pan sitting on a blackened paella pan. ive used the grill pizza pan a few times for pizzas but the paella makes great deep dish pizza, serves as a drip, indirect setup like shown etc.

FSUMark

I dont understand drip pans unless you're trying to catch drippings to make a sauce/gravy.  If it's low and slow, let it drip on the plate setter and then my next higher heat cook flip it over to clean the plate setter off.  

Legume

hondabbq said:

I bought a I think it was a 14" pizza pan with a  1.5" rise. I just line it with AF and toss in the trash. I use 2 pieces criss crossing each other but sometimes a little grease finds its way to the bottom. I just rinse off in the sink and start over on the next cook. I have commercial HD AF at 18 " That I use. 

This

Fred19Flintstone

FSUMark said:

I dont understand drip pans unless you're trying to catch drippings to make a sauce/gravy.  If it's low and slow, let it drip on the plate setter and then my next higher heat cook flip it over to clean the plate setter off.  

I use a SS drip pan from CGS in my XL.  I line it with extra wide aluminum foil.  Why use a drip pan?  In my experience, the smoke from burning fat imparts a flavor that interferes with the flavors from the smoke wood.  Cleaning is a breeze by tossing the foil.

WoodworkerBED

I guess I am the only one out here that has a Kick Ash stainless steel drip pan that doesn't mind scraping it out and washing it after a cook.  We last did a duck at 350F for about 2 hours vertical.  The duck was great, but you talk about drippings! Without a drip pan I can't imagine how much smoke would have been billowing out the top vent.

Botch

WoodworkerBED said:

I guess I am the only one out here that has a Kick Ash stainless steel drip pan that doesn't mind scraping it out and washing it after a cook.  We last did a duck at 350F for about 2 hours vertical.  The duck was great, but you talk about drippings! Without a drip pan I can't imagine how much smoke would have been billowing out the top vent.

If you put water in the drip pan, would that keep the fat from burning?  You could then boil off the water on the stove, or chill it and lift the duck fat off.  Potatoes fried in duck fat is one of the best side dishes you can make.  

fishlessman

WoodworkerBED said:

I guess I am the only one out here that has a Kick Ash stainless steel drip pan that doesn't mind scraping it out and washing it after a cook.  We last did a duck at 350F for about 2 hours vertical.  The duck was great, but you talk about drippings! Without a drip pan I can't imagine how much smoke would have been billowing out the top vent.

if you drop the temps down to 220/250 and cook it direct, the dirty smoke doesnt stick to the duck and the skin crisps up nicely.  the daisy up top fills with grease though. the low temps seem to break some rules.